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Using your cooktop
General guidelines
To get the best out of your cooktop, follow these simple suggestions:
Use saucepans with thick flat bottoms. Food in a saucepan with an uneven bottom will take
longer to cook.
Do not let large saucepans or frying pans overlap the bench as this can deflect heat onto your
benchtop and damage the surface.
Always make sure saucepans are stable. Using very heavy saucepans may bend the trivet/pan
support or deflect the flame.
When you need to boil, simmer or fry food, first set the temperature to the High position.
Once the food is boiling, reduce the temperature to maintain a steady heat to cook your food
thoroughly. Doing this will reduce the cooking time.
For auxillary and semi-rapid burners, pans should be 12 cm (5 in.) or larger in diameter.
For rapid burners, pans should be 18-26 cm (7-10 in.) in diameter.
The fish burner is designed to be used with a ‘fish kettle’ or griddle approximately
40 cm (16 in.) long.
A fish kettle used on the fish burner is also useful for steaming long vegetables like corn cobs,
Chinese broccoli, long beans, and asparagus.
Using a wok
Use your wok only on the wok burner. The trivet/pan support is shaped to take a traditional wok
with a round base.
You can also use a wok stand. Make sure the stand fits securely on the four fingers of the trivet/
pan support, and is stable.
Do not use a wok larger than 45 cm (18 in.)
The wok burner is designed to be used with a wok but may be used with pans 18-26 cm
(7-10 in.) in diameter, with care.
Fig.10 Efficient and inefficient saucepan bottoms